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A rich, vegetarian steamed sponge pudding made with dark chocolate and toasted hazelnuts, served traditionally with warm vanilla custard.
A sophisticated upside-down pudding featuring soaked fruits, toasted hazelnuts, and a crunchy caramel praline topping.
A comforting hearty pie made with tender braised steak and soft potatoes, topped with a crisp homemade shortcrust pastry.
A creative guitar-shaped cake flavored with sweet potato and pineapple, decorated with orange marshmallow fondant and passionfruit buttercream icing.
A moist steamed maple syrup sponge pudding served alongside homemade almond-infused custard and a fresh simmering blueberry compote.
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
Vegetarian almond cupcakes filled with sweet raspberry jam, topped with smooth lemon icing and a classic glacé cherry decoration.
Flaky puff pastry filled with a spiced currant and citrus mixture, baked until golden brown and dusted with sugar.
A fragrant vegetarian risotto made by simmering basmati rice in vegetable stock and finishing with fresh herbs and margarine.
A moist vegetarian cake made with whole puréed oranges and semolina, best prepared a day before serving.
Dainty sponge cake circles filled with homemade strawberry jam and smooth buttercream, perfect for afternoon tea or weddings.
Dainty triple-layered sponge cakes sandwiched with Italian meringue buttercream, topped with chocolate ganache, brandy snap flakes, and raspberry sauce.
Crunchy peanut butter cookies sandwiched with a creamy homemade honey and banana ice cream. A delicious vegetarian dessert treat.
A rich, indulgent chocolate sponge topped with smooth chocolate mousse, fresh berries, and a dusting of icing sugar.
A delicious coffee and walnut variation of the classic Battenberg cake featuring a checkered sponge wrapped in smooth marzipan.
A classic layered chocolate sponge cake filled with apricot jam and whipped cream, then dusted with caster sugar.
A moist, spiced ginger traybake made with black treacle, topped with a sweet ginger syrup icing and chopped ginger.
A fluffy, dairy-free alternative to traditional brandy butter made by beating margarine with sugar and flavoring with brandy.
Deliciously moreish ginger biscuits made by melting margarine, sugar, and syrup, then mixing with flour and ginger before baking.
A coconut-flavoured rum buttercream sandwiches three layers of coconut cake together in this cocktail-inspired party cake.
A sticky, long-lasting fruit cake prepared by boiling fruit and fats before baking in loaf tins until golden.
An easy tea-time treat subtly spiced with ginger, mixed into a batter and baked until golden and springy.
A simple World War II inspired sponge cake made with margarine, syrup, and milk, sandwiched together with sweet jam.
Vegetarian tarts filled with sautéed leeks, oyster mushrooms, chestnuts, and wild rice, seasoned with fresh herbs and soy sauce.
A tiered sponge cake layered with whipped kirsch cream and fresh strawberries, coated in toasted almonds and piped rosettes.